Coconut Shrimp with Sweet Chili Sauce

confessionsofafitfoodie.com

Alli Wilson

subheading: SCALE 1X 2X 3X:

Coconut Shrimp

1 lb large shrimp 18 to 20 count (I like tail on for presentation, but tail off works ok!)

½ cup gluten free or whole wheat panko if not GF

½ cup unsweetened shredded coconut

4 tsp raw sugar (optional but gives the coconut a sweeter taste)

pinch of salt

2 T gluten free flour or whole wheat flour if not GF

1 egg and 1 egg white

salt

cooking oil spray

Sweet Chili Dipping Sauce

2 cloves of garlic minced

1 T minced or grated ginger

5 T white wine vinegar

2 T plus 2 tsp maple syrup or honey (or I love to do half and half)

2 T coconut aminos

¼ to ½ tsp chili paste (sambal oelek)

1 tsp arrowroot or cornstarch (or sub GF flour)

Directions at confessionsofafitfoodie.com

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